Ham & Hashbrown Breakfast Casserole

This breakfast casserole is a perfect make ahead recipe. No worries, it doesn’t take long to put together in case you miss making it the night before. So simple and delicious.

I had some leftover baked ham from last night’s dinner that I wanted to use, so this casserole was our dinner tonight……..and it will be breakfast tomorrow. All I have to do is enjoy my coffee in the morning while the casserole re-heats in the oven.

I take the hashbrowns out of the freezer to let them slightly thaw, for about half an hour.

Okay, the hashbrowns have thawed a bit so let’s put this casserole together. Start by preheating your oven to 350 degrees.

I baked a “city ham” the night before, so I’m gonna cut two cups of the leftovers into cubes. Add the cubed ham and hashbrowns to a large mixing bowl.

Dice an onion and bell pepper and add those to the bowl along with the shredded cheese.

Give it a few stirs to mix everything together.

Spray a baking dish with cooking spray, then add the hashbrown mixture. Season with salt and pepper.

You can use the same mixing bowl to beat six eggs together with three cups of milk.

Pour that over the potato ham mixture and gently stir it around a little to combine everything. Season with salt and pepper.

Ready for the oven now. Place inside your preheated oven and bake for 1 hour and 15 minutes or until the center is set.

Allow to stand for 10 minutes before serving. If you’re making this ahead for the next day, wait until it cools and refrigerate. Reheat the next morning in a 325 degree oven for 20-25 minutes until it’s warmed through.